"How to make yourself Vegan Kimchi, quick and easy at home!"
Vegan Kimchi
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Recipe Description
This Vegan Kimchi is made by combining cabbage, radish, spring onions, garlic, ginger, and chili, then allowing them to ferment for up to one week. Perfect for anyone looking to learn how to make vegan kimchi at home, this recipe results in a tangy, spicy dish packed with beneficial bacteria, essential nutrients, and bold flavor.
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 20
Recipe Card
ingredients
- 1400 g fresh Chinese Cabbage
- 40 g Sea salt
- 200 g julienned Radish
- 150 g julienned Carrot
- 25 g julienned Spring Onion
- 15 g chopped Ginger
- 5 g minced Garlic
- 10 g flour Rice Flour
- 150 ml Water
- 20 g Brown sugar
- 10 ml Tamari
- 35 g Kimchi chili flakes
- 50 g grated Asian pear
Method
Step 1
Prep the Cabbage 1. Rinse the Chinese cabbage thoroughly and chop it into bite-sized pieces, discarding any tough or woody parts. 2. In a large bowl, toss the cabbage with the sea salt. Massage gently with your hands until it starts to release moisture. 3. Place a plate or a small bowl over the cabbage and weigh it down with a heavy object to press out additional liquid. 4. Let the cabbage sit for at least 1 hour, or up to 4 hours, until wilted and softened. 5. Rinse the cabbage thoroughly to remove excess salt, leaving a slight trace for fermentation. Drain well.
Step 2
Prep the Vegetables 1. Peel and julienne the radish, carrot, and spring onions. 2. Peel and mince the ginger and garlic cloves. 3. Grate the Asian pear finely (this ensures better incorporation into the marinade).
Step 3
Make the Rice Paste 1. Assemble ingredients for making rice paste. 2. Add ingredients to a saucepan. 3. Whisk the rice flour with the filtered water or vegetable stock and brown sugar. 4. Cook over low heat, whisking constantly, until the mixture thickens into a smooth and slightly translucent paste. 5. Remove from heat and let the rice paste cool completely.
Step 4
Make the Marinade 1. In a large mixing bowl, combine the tamari, kimchi chili flakes, and grated Asian pear. Mix well to form a smooth marinade.
Step 5
Mix The Vegan Kimchi 1. Add the minced garlic and ginger to the marinade 2. Add the julienned vegetables. Stir to coat all the ingredients evenly. 3. Once the rice paste has cooled, add it to the bowl and mix thoroughly. 4. Add the wilted cabbage to the bowl and mix again, ensuring every piece is evenly coated.
Step 6
Ferment the Kimchi 1. Transfer the kimchi mixture into a large glass jar or airtight fermentation container. 2. Press the kimchi down firmly with your hands or a spoon to remove any air pockets and ensure the mixture is submerged in its juices. Use a fermentation weight if necessary. 3. Cover the container tightly with the lid or use an airlock lid to allow gases to escape during fermentation. 4. Leave the container at room temperature for 1–2 days. Check daily to press down floating vegetables and ensure they remain submerged. 5. Transfer the container to the fridge to ferment for an additional 3–5 days, or until it reaches your desired flavor.
Step 7
Serve and Store 1. Once fermented, your kimchi is ready to enjoy! 2. Serve as a side dish, or use as a flavoring ingredient in dishes like kimchi pancakes, rice bowls, or soups. 3. Store the kimchi in the fridge, where it will continue to ferment slowly and can last for several months.